BBQ Shrimp Pascale Manales (Option 2)

BBQ Shrimp Pascale Manales (Option 2) Chef Mark DeFelice Pascal’s Manale New Orleans, LA 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don’t whine. DO NOT use margarine! Real butter only.) 2 tablespoons Creole seasoning, to taste; OR 2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, … Read more

BBQ Shrimp Pascale Manales (option 1)

BBQ Shrimp Pascale Manales (option 1) shared by the smokering Chef Mark DeFelice Pascal’s Manale New Orleans, LA Makes 2 servings 1 pound (21-25 count) shrimp, heads removed 5 teaspoons Manale Spice (recipe follows) 1/2 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Louisiana hot sauce 3/4 cup extra virgin olive oil 1/2 cup … Read more

New Orleans Menu BBQ Shrimp

New Orleans Menu BBQ Shrimp shared by the smokering 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound 1 Tbs. lemon juice 2 tsp. Worcestershire sauce 1/4 cup dry white wine 2 cloves garlic, chopped 4 Tbs. black pepper (or more!) 1/4 tsp. salt 3 sticks butter, softened 2 tsp. … Read more

New Orlean’s Barbecued Shrimp

Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45

  • 15-20 (about a pound) large shrimp, peeled and deveined
  • 1/2 cup (1stick) butter
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon thyme leaves
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon black pepper
  • 1 pinch paprika
  • 1 pinch salt
  • 1 pinch white pepper

Preheat oven to 375 degrees.

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Bread Pudding

Bread Pudding From Alzina Pierce of the Bon Ton Restaurant Sent to Laura by Dianne, who says the recipe comes from her mother who used to own a cafe in New Orleans. This is supposed to be the favorite bread pudding for locals and visitors alike. Bread Pudding 1 loaf French bread 1 quart milk … Read more